blackened rice
This is best made along side the black bean stew since the cooking liquid from the black beans is what blackens the rice. It’s brilliant. As Deborah Madison says “The nutritious broth that remains...
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Hardly a recipe, but essential for good food, deep flavours, and economies in the kitchen. When you are cooking beans, which I hope you do once in awhile, add a few bay leaves, some garlic cloves,...
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